Mycotoxins and mycotoxin producing fungi

The occurrence of mycotoxins in agricultural products is a major concern in food and feed supply chains.

These secondary metabolites occur in many staple crops and are subject of extensive research around the globe. Mycotoxins are detrimental for consumers and their occurrence is therefore legislated in many countries, including Europe, US and China. Fusarium, Aspergillus and Penicillium are the most important fungal species that produce mycotoxins. We have broad expertise on Fusarium epidemiology, populations and genomics.

Our focus is on development of academically sound hazard management strategies by identifying and monitoring critical control points and by assessment of the efficacy of preventive control measures and rational intervention strategies. We have implemented our knowledge and experience in this field in best practices for wheat and maize production chains in temperate and tropical climate zones.

Our research has guided food and feed producers and legislators regarding food safety. Quality assurance systems, including Hazard Analysis of Critical Control Points (HACCP), have been introduced and implemented at food producers to meet legislative requirements that have led to a significant increase of highly effective monitoring systems.